In the News
San Francisco Magazine
On Saturday, March 24th, The Supper Club’s Wine Country Weekend Escape saw LA's Member’s jet in, in style with JetSuiteX, to rendezvous with SF's Members at Kitchen Collective - Napa Valley’s private social cooking club. On arrival, guests gathered by a roaring fire in the library to enjoy delightful 2015 Antica Napa Valley Chardonnay paired with local artisanal cheese board. As they mingled and relaxed into the evening, budding chefs were whisked away in small groups to try their hand in the kitchen for an interactive cooking class. From the fine wine pairings presented by none other than Antica Napa Valley Wine Estate Manager, Glenn Salva, to the incredible culinary creations prepared by our very own Members, amazing company and stunning setting, it was an evening to remember - and when member’s finally sauntered off into the night it was for some late night dancing in downtown Napa!
On Sunday, March 25th, The Supper Club hosted part two of this Wine Country Escape with a luncheon at Stewart Cellars in Yountville. California members were greeted in the courtyard at the stunning Ken Fulk designed property with a 2017 Stewart Sonoma Mountain Rosé and a private tour of the grounds before breaking bread over a fabulous four course lunch created by Chef Sarah Heller and wine pairings by Winemaker Blair Guthrie. The ethos of Stewart Cellars is to respect the terroir, source the best fruit, strive for perfection, and embrace the elegance of the human touch and our luncheon was a complete reflection of this. We couldn’t have dreamed of a better way of closing this unforgettable weekend with our lovely Members and look forward to many more adventures together!
HABITAT, Le Dossier By Allison McCarthy.
Inspired by the gastronomic societies in the Basque region of Spain, Napa’s new Kitchen Collective is the country’s first members-only restaurant and kitchen where guests can prepare meals side-by-side with professional chefs. Serious cooks and novices alike will appreciate access to multiple dining rooms and a fully loaded kitchen — the state-of-theart design of which founder Garret Murphy likens to a Maserati — appointed with a 12-burner gas range and Forno Piombo woodburning oven.
Robert Parker Wine Advocate, R.H. Drexel.
Visiting the Napa Valley can be a little overwhelming. With literally hundreds of wineries from which to choose, a staggering array of exceptional dining experiences, charming farmsteads tucked so deep into the landscape they’re hardly visible from the road, olive groves, chocolatier ateliers, boutique shops and galleries… well, I can’t help but feel I’ve missed something each time I visit the region...
That evening, I headed down to Napa’s Kitchen Collective, an elite event space, where chefs Dan Smith and Steve McDonagh—perhaps best known for their Food Network program, “Party Line with the Hearty Boys”—and a personal favorite of mine, Chicago-based chef Gale Gand, greeted guests for what turned out to be a spectacularly intimate and well-executed dinner party. The evening began in the Collective’s courtyard, where guests huddled around a fire pit, enjoying cocktails prepared by the Hearty Boys.
While chef Gand’s sublime pavlova was served to guests as the evening wound down, Southern California-based singer-songwriter, Keaton Simons, and percussionist Mona Tavakoli performed a down-to-earth, deeply moving set of songs. At turns playful and vulnerable, both artists brought the best out in the audience. By the end of the set, hardly any of us seemed capable of keeping our legs and shoulders still. A few of us hummed along to songs we’d maybe not even heard yet, but that were so immediately likeable they became woven into the fabric of the evening in that rare way that makes something new seem suddenly comforting and familiar...
San Francisco Chronicle, Le Dossier By Allison McCarthy.
Inspired by the gastronomic societies in the Basque region of Spain, Napa’s new Kitchen
Collective is the country’s first members-only restaurant and kitchen where guests can prepare meals side-by-side with professional chefs. Serious cooks and novices alike will appreciate access to multiple dining rooms and a fully loaded kitchen — the state-of-th-eart design of which founder Garret Murphy likens to a Maserati — appointed with a 12burner gas range and Forno Piombo woodburning oven.
Thoughtful Misfit, By Tienlyn Jacobson
What do you do with foodies who don't like to cook? Plop them smack dab in the middle of Kitchen Collective and watch them change their minds. At least that was my experience. In the middle of Napa Valley, there's something of a revolution happening, and it's all thanks to Garret Murphy's vision of tying the threads of food, family, community, and history together in one genius concept that is the first private urban cooking club of its kind.
I was so lucky to be able to treat my beautiful family to an evening here, starting with a glass of wine by the fire as our dinner was 'prepped' for us by one of the many top notch chefs that cook alongside the members, assisting them in creating dishes I would have otherwise only dreamed to order from a menu. From the fully stocked kitchen (with only the best ingredients btw), to the impressive wine list, to the contagious air of comaraderie that wafted through each room alongside the incredible aromas, Kitchen Collective is a safe space where members can indulge in gastronomical exploration and creativity, and where good conversation is exchanged as readily as the seemingly never-ending sea of delicious morsels that continued throughout the entire night.
I could go on and on about the two kinds of risotto we made (one asparagus themed, the other lobster and both topped with more truffles that I thought possible), or the salad that I've already attempted to recreate, or the unique wines we perhaps sampled a little too much of. I could also go on and on about the gorgeous decor and the fabulous staff. But what really struck me, even more than the fact that I've suddenly rekindled a passion for creating things in the kitchen (Nikko, don't hold your breath though), was the essence of sharing.
This is a place where food is treated as a form of communication, from start to finish. Where strangers can connect over the slicing of tomatoes or a plate of Baklava. Where a mutual appreciation of life is celebrated, and where today's stories are as relevant as those of the decades before. Because to me, that's what truly sets a place apart and it's exactly what makes Kitchen Collective such a treasure.
And while I'm still salivating over the mousse that magically whipped itself up in the kitchen near the end of the night (things like this tend to happen regularly at Kitchen Collective), what I'm treasuring the most are the memories and moments a place like this can foster.
And while it may sound decadent to join a private cooking club, to be totally honest, I've spent more on a gym membership. And to be even more honest, I've probably used said gym membership less than I'd frequent Kitchen Collective... just don't tell my gym...